This sauce goes with pretty much any grilled meat; stir leftovers into yogurt to make a dip.

Ingredients

Makes about 1¼ cups

6 serrano chiles, seeded, chopped

4 garlic cloves, chopped

1½ cups fresh cilantro leaves with tender stems

1½ cups fresh flat-leaf parsley leaves with tender stems

1 teaspoon ground cumin

Pinch of ground cardamom

¾ cup olive oil, divided

Kosher salt and freshly ground black pepper

Preparation

Pulse chiles, garlic, cilantro, parsley, cumin, cardamom, and ¼ cup oil in a food processor until very finely chopped. Transfer chutney to a medium bowl and mix in remaining ½ cup oil; season with salt and pepper.